Skillet Chicken with Garlic Sauce

Prep 45 min
Total 45 min
Servings 4

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The secret is in the sauce (hint: you’re going to need a lot of garlic). You don’t however, need a wok to make this Chinese take-out staple at home. This easy garlic chicken comes together fast and all in one pan.

Ingredients

2 tablespoons toasted sesame oil
1 lb (500 g) boneless skinless chicken breasts, cut in 1/2-inch strips
1/4 teaspoon salt
1 cup white mushrooms, thinly sliced
1 medium red bell pepper, cut in thin strips
6 green onions, thinly sliced on the bias, whites and greens separated
1 cup reduced sodium chicken broth
1/4 cup packed brown sugar
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
4 cloves garlic, finely chopped
2 tablespoons rice vinegar
2 tablespoons cornstarch
2 cups cooked white rice

Steps

1

In 12-inch skillet, heat oil over medium-high heat. Add chicken and salt; cook 4 to 6 minutes without moving, until browned on first side. Stir; cook 1 to 3 minutes longer or until no longer pink in centre. Using slotted spoon, transfer to medium bowl; set aside.
2

Add mushrooms, bell pepper and green onion whites to oil in skillet. Cook over medium heat, stirring occasionally, 4 to 6 minutes or until softened. Stir in broth, brown sugar, soy sauce, chili garlic sauce and garlic. Heat to simmering.
3

Meanwhile, in small bowl, beat rice vinegar and cornstarch with fork. Stir chicken and rice vinegar mixture into mixture in skillet. Return to simmering; cook 15 to 30 seconds, stirring constantly, until thickened. Serve over rice. Top with green onion greens.